Update Artikelilmiah: 44306

LUTFIYATUN NISA

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Abstrak (Bhs. Indonesia)

Gula kelapa cair memiliki potensi sebagai pemanis alami yang mudah untuk dikonsumsi. Namun, gula dapat mengalami kerusakan apabila tidak disimpan dengan baik. Kerusakan tersebut dapat berupa terbentuknya kristal gula akibat kristalisasi sukrosa dan tumbuhnya yeast atau kapang selama penyimpanan. Salah satu cara untuk mencegah kristalisasi adalah dengan menambahkan pengawet alami. Penambahan pengawet alami ekstrak kulit buah manggis diharapkan dapat memperpanjang umur simpan produk. Penelitian ini bertujuan untuk mengetahui menduga umur simpan gula kelapa cair dengan penambahan pengawet alami menggunakan metode Accelerated Shelf-Life Testing (ASLT) model Arrhenius. 
Penelitian difokuskan pada pendugaan umur simpan gula kelapa cair dengan metode Accelerated Shelf-Life Testing (ASLT) model Arrhenius. Suhu penyimpanan adalah 30, 40, dan 50°C dan waktu penyimpanan selama 28 hari dengan interval pengamatan 7 hari (0, 7, 14, 21, 28). Total unit yang diamati adalah 6 unit yang terdiri dari perlakuan penambahan pengawet alami konsentrasi 0% dan 0,3% yang disimpan dalam berbagai suhu. Parameter kritis pendugaan umur simpan adalah kadar sukrosa. Hasil pendugaan umur simpan gula kelapa cair tanpa penambahan pengawet alami 0,3% yang disimpan pada suhu 30, 40, dan 50°C yaitu 29, 27, dan 27 hari, sedangkan umur simpan gula kelapa cair dengan penambahan pengawet alami lebih lama dibandingkan tanpa pengawet yaitu 30, 29, dan 29 hari.

Abtrak (Bhs. Inggris)

Liquid coconut sugar has the potential to be a natural sweetener because of its ease of consumption. However, sugar can also be spoiled if is not stored properly. This spoil can include the formation of sugar crystals due to sucrose crystallization and the growth of yeast or mold during storage. One way to prevent crystallization is to add natural preservatives. The addition of natural preservative mangosteen peel extract is expected to maintain the quality of liquid coconut sugar during storage and extend the shelf life of the product. This study aims to knowing the estimation of the shelf life of liquid coconut sugar with addition of natural preservative using Accelerated Shelf-Life Testing (ASLT) method. 
The research focused on estimating the shelf life of liquid coconut sugar used in this study was Accelerated Shelf-Life Testing (ASLT) with the Arrhenius model. The storage temperature used were 30, 40, and 50°C. Furthermore, the duration of storage was 28 days with observation intervals of 7 days (0, 7, 14, 21, and 28 days). The total units observed were 6 units consisting of treatments with the addition of natural preservatives with concentrations of 0% and 0,3% which were stored at various temperatures. Chemical properties as critical parameters observed to estimate the shelf life of liquid coconut sugar was sucrose content. The result showed that the estimated shelf life of liquid coconut sugar without the addition of natural preservatives 0,3% stored at 30, 40, and 50°C were 29, 27, and 27 days. Meanwhile, the estimated shelf life of liquid coconut sugar with the addition of natural preservatives were 30, 29, and 29 days.

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